International master chef Christophe Muller sits down with TOAD ahead of his guest residence at Le Mer at the Sofitel Abu Dhabi Corniche.
Why did you want to become a chef?
Cooking is like painting for me; I’ve always been able to imagine flavours and textures together. I’ve always had a passion for nature so to me, becoming a chef was a natural progression of perfecting and blending this art.
How would you summarise your cuisine style in three words?
French, artisanal, elegant.
Where do you get your inspiration for new dishes from?
I’ve always liked the more traditional French dishes so I find inspiration using quintessentially French ingredients such as shallots, foie gras or truffles.
When you change the recipes at your restaurant L’Auberge du Pont de Collonges, is it a fun challenge or a tiresome chore?
We work as a team at L’Auberge du Pont de Collonges; we are still led and very inspired by the founder, Paul Bocuse, who is very adventurous when it comes to styles of preparation and techniques. It’s always exciting when the team comes together over a new menu or dishes, as the reward is seeing the appreciation from our customers.
Who does the cooking in your house on a Saturday morning?
Actually, my wife and I enjoy cooking together. But I don’t mind cooking alone, especially for my family – they are my biggest fans and best food critics.
How did you choose the final dishes for the five-course lunch and seven-course dinner you’ve designed for Gourmet Abu Dhabi on February 11?
I decided to deliver high-standard signature dishes from L’Auberge du Pont de Collonges, such as the black truffle soup VGE originally created by Paul Bocuse. This dish is notorious in France due to its history. It was created in 1975 for French President Valery Giscard d’Estaing in Elysée Palace in Paris; so the dish now carries his initials, VGE, to commemorate its creation. To deliver this dish in Abu Dhabi sets the standard for the quality of French cuisine we intend to deliver.
Will you have time to experience any event at Gourmet Abu Dhabi, and if so, which one are you most looking forward to?
I will be in the kitchens of La Mer at Sofitel Abu Dhabi Corniche February 10 to 13 for lunch and dinner. I am excited to attend a few events – especially the opening ceremony.
There are many French chefs taking part in Gourmet Abu Dhabi; what sets you apart from the others?
Working with Paul Bocuse.
For more information and tickets, visit www.gourmetabudhabi.ae
